Korean-inspired Kimchi Pizza

TOP Reader review

"This is EXACTLY what I needed to sneak in more protein to my lunch. It's also so creamy, love it!" -Jared

• Pizza dough • Kimchi • Cheese • Canned tomatoes • Gochujang • Toasted sesame oil • Garlic • Olive oil • Mushrooms • Green onion

ingredients You'll need:

In a skillet, heat olive oil over medium heat. Add  minced garlic, gochujang paste and cook for 30 seconds to 1 minute, stirring often, or until fragrant and caramelized.

step 1

Add the canned tomatoes, salt, and black pepper and stir. Bring to a gentle simmer over medium or medium-low heat and cook for 10 minutes, or until thickened. Stir the sesame oil.

step 2

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Grease your skillet well with olive oil, then generously dust it with flour. Roll out your pizza dough depending on how thick you like the crust to be. Evenly spread the gochujang tomato sauce.

step 3

Add the chopped kimchi, and mushrooms, followed by any other toppings you desire.

step 4

Top with shredded cheese all over and bake in a preheated oven to 390°F (200°C). The pizza is ready when the cheese is melted and bubbly, and the edges are golden brown.

step 5

Take it out of the oven and top with sliced scallions. Enjoy right away with kewpie mayo or ketchup!

step 6

For maximum freshness and flavor, I recommend freezing it before you bake it. The pizza will keep for up to 3 months in the freezer.


To prevent your pizza from getting soggy, it's essential to squeeze out as much liquid from the kimchi as possible. But don't throw it away, the liquid is packed with flavor!